Six things we learned from chef Akira Back


The talented Korean-American chef talks signature dishes, feelgood food, and sashimi with a twist.

A one-time professional snowboarder turned world-renowned chef with a flair for culinary surprises, Akira Back is as intriguing as his food. Some of his greatest dishes riff on memories from his childhood in Korea, combined with a formative stint in the States and a deep love of Japanese cuisine. From Wagyu tacos to tuna sashimi-topped ‘pizza’, his cooking is both polished and playful.

Now the Michelin-starred chef is coming to Mandarin Oriental Mayfair, London, which is opening soon. Stay tuned to sample his signatures at the flagship Akira Back, or prepare to book one of 14 coveted counter seats at Dosa (whose Seoul incarnation scored a Michelin star). “The food I make is a journey from my childhood to the present day,” says Back. “I really want people to taste it. Then they’ll understand.”